Kaylee's Tear and Share Rolls

I do not do so well with making bread. I always manage to mess it up and this time seems to be no different. Maybe you can try this and see if yours turn out better than mine?

Starter

• 2 Tbsp flour
• 1/4 cup sweetened condensed milk
• 1/4 cup water

Dough

• 3 cups flour 
• 2 tsp instant dry yeast
• 1 tsp salt
• 1/4 cup sweetened condensed milk
• 1 egg
• 1/2 cup water
• 2 Tbsp butter, softened, plus more for brushing

Make the starter by whisking together the flour, condensed milk, and water in a frying pan over medium heat for around 5 minutes, until thickened but not lumpy. Remove from heat and let cool. 

In a large mixing bowl, combine the flour, yeast, and salt, then make a well in the center and add the rest of the condensed milk and the egg. Mix in the starter, then begin adding water until the dough just comes together. Turn out onto a lightly floured work surface and begin to knead. After a minute or so, knead in the butter until fully incorporated and the dough bounces back when poked. Cover and let rise for roughly an hour, until doubled in size. 

Once the dough is done rising, split into 16 equal pieces. Flatten each piece of dough into a long strip, then roll it up lengthwise. Set them in a lightly buttered 8x8 inch baking pan, alternating the rolls facing clockwise and counterclockwise. Let the rolls rise for another half hour. 

Preheat oven to 350 degrees. Brush tops of rolls with some melted butter and bake for about 25 minutes, until they're golden brown on top. Brush with butter again, if you like.

Makes 16 rolls

Prep Time: 10 minutes plus 1 1/2 hours rising

Total Time: 35 minutes plus 1 1/2 hours rising

Recipe from Firefly - The Big Damn Cookbook by Chelsea Monroe Cassel